Gently fry the sliced onions with most of the sprigs of rosemary in some olive oil, with salt and pepper, for about 20 minutes, until brown.
Meanwhile, make the crust. Sift the flour with the salt into a food processor. Add the butter and lard and pulse until evenly combined.
Turn the mixture out into a bowl and rub with fingers for about 30 seconds.
When the mixture resembles fresh breadcrumbs, sprinkle half the water over the surface of the dough then stir quickly with a table knife. The pastry will start to form lumps. If any dry flour remains in the bowl, sprinkle a little more water over the dry part only and stir again with the flat blade of the table knife. It is important to add just enough liquid to bring the pastry together; too much liquid will result in a hard pastry that will shrink when baked.
Using a wiping motion, bring the mixture together with your fingertips and squeeze gently to form an even-textured dough. Chill in the refrigerator for 10 minutes.
Preheat the oven to 200C/390F/Gas 6. Divide the dough into four equal portions and roll out each portion on a floured surface until you have a disc about ½cm/¼in thick, about 16cm/6½in diameter.
Divide the browned onions onto the discs, dot with butter, the remaining olive oil, and gorgonzola, then sprinkle with rosemary. Fold over, making sure the parcel is stuffed full, and seal the edge with a fork.
Bake in the oven for about 30 minutes, or until the crust is golden brown.
Allow to cool before serving.
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